Sunflower-Crusted Salmon Pinwheels Stuffed with Watercress Pesto |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| PESTO: 1/2 cup sunflower seeds | 4 cups watercress, heavy stems removed (from 2 large bunches), washed and dried | 6 tablespoons extra virgin olive oil |
| 3/4 teaspoon salt | freshly ground black pepper | 2 garlic cloves |
| 2 tablespoons fresh lemon juice | FISH: 1/2 cup sunflower seeds | 1 tablespoon extra virgin olive oil |
| 3 cups chopped leeks, white and light green parts only | one 1-1/2 pound piece salmon fillet, skinned | salt and freshly ground black pepper |
| 1 bunch fresh watercress, well washed and dried, heavy stems removed, leaves torn off | ||
| 1 | Dry-toast the sunflower seeds for both the pesto and the fresh in a heavy-bottomed skillet until golden, about 3 minutes. |
| 2 | MAKE THE PESTO: Place 1/2 cup sunflower seeds, the 4 cups watercress, the olive oil, salt, a sprinkling of black pepper, the garlic, and the lemon juice in a food processor. Process until smooth, scraping down the sides as necessary. Store refrigerated and covered for up to 4 days. |
| 3 | MAKE THE FISH: Place 1/2 cup sunflower seeds in a food processor and pulse just to chop coarsely. Transfer the sunflower seeds to a small plate. |
| 4 | Preheat the oven to 450 F. Warm the oil in a medium skillet. Add the leeks and saute over medium heat until softened, about 5 minutes. Transfer to a baking dish (8x11-inches is ideal) and spread the leeks out evenly. Sprinkle with salt and black pepper. Cut the salmon into 6 pieces about 1 inch wide and butterfly open to make a long piece. Lightly sprinkle the pieces with salt and pepper. Spread with a thin layer of pesto and roll into a pinwheel shape. Dredge the salmon on both sides in the sunflower seeds. Place the medallions over the leeks. |
| 5 | Bake for 12 minutes, until light pink in the middle. Serve the medallions with the leeks on a bed of fresh watercress leaves. |